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Parve
Easy
8-10 Servings
Allergens 
No Allergens specified
1 Hour
Diets
We all want to capture the color and variety of various foods to make our menus Yom Tov-worthy. One way I do this is by harvesting the full potential of roasted veggies! This unique blend combines the tastes and textures of all sorts of vegetables and herbs into one special dish. Enjoy!
8–10 large radishes, cut in quarters
16 petite tricolor carrots, cut inthick chunks
2 large delicata squash, halved and sliced in moon shapes
8 baby green zucchini, cut inchunks
2 fennel bulbs, cut in wedges
2 small red cabbage heads, cut in wedges
2 tablespoons dry red wine, such as Baron Herzog Cabernet Sauvignon
2 and 1/2 tablespoons Gefen Olive Oil
1 tablespoon dried or 2 tablespoons freshchopped parsley
1 teaspoon dried or 2 teaspoons fresh choppedthyme
1 teaspoon dried or 2 teaspoons fresh choppedoregano
1 teaspoon dried or 2 teaspoons fresh choppedrosemary
1 teaspoon coarse Gefen Black Pepper
2 teaspoons kosher salt
Place all the vegetables into a large mixing bowl. Add wine, oil, and spices. Toss to coat.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two extra-large or three standard-size metal baking sheets with Gefen Parchment Paper.
Spread vegetables in a single layer on the prepared pans. Place the pans in your oven, one on each rack. Roast uncovered for 20 minutes. Switch the pans and roast for an additional 20–25 minutes until they reach desired doneness.
Food and Prop Styling: Shiri Feldman and Chef Suzie Gornish. Photography: Felicia Perretti.
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